One of the best pork loins I've made. Save yourself an "outside" piece. The spices form a delicious crust which counterpoints the meat and is just fabulous. I followed the roasting instructions to the "T." My four pound roast finished in almost exactly two hours and the inside meat temperature was 160. The meat was a little pink on the inside, which I fixed with a brief stop in the micro. The gravy was simply tremendous--like I knew exactly what I was doing (I didn't have a clue). I served this with Roasted Garlic Mashed Potatoes, available on this website, Bavarian sauerkraut, garlic bread sticks, and tossed salad with homemade blue cheese dressing. You bet I deserve a medal!
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